this post was submitted on 28 Oct 2024
17 points (100.0% liked)

Climate - truthful information about climate, related activism and politics.

149 readers
25 users here now

Discussion of climate, how it is changing, activism around that, the politics, and the energy systems change we need in order to stabilize things.

As a starting point, the burning of fossil fuels, and to a lesser extent deforestation and release of methane are responsible for the warming in recent decades: Graph of temperature as observed with significant warming, and simulated without added greenhouse gases and other anthropogentic changes, which shows no significant warming

How much each change to the atmosphere has warmed the world: IPCC AR6 Figure 2 - Thee bar charts: first chart: how much each gas has warmed the world. About 1C of total warming. Second chart: about 1.5C of total warming from well-mixed greenhouse gases, offset by 0.4C of cooling from aerosols and negligible influence from changes to solar output, volcanoes, and internal variability. Third chart: about 1.25C of warming from CO2, 0.5C from methane, and a bunch more in small quantities from other gases. About 0.5C of cooling with large error bars from SO2.

Recommended actions to cut greenhouse gas emissions in the near future:

Anti-science, inactivism, and unsupported conspiracy theories are not ok here.

founded 1 year ago
MODERATORS
silence7@slrpnk.net
17
Do Not Pin Your Hopes for Guilt-Free Hamburgers on Seaweed (newrepublic.com)
submitted 3 weeks ago* (last edited 3 weeks ago) by silence7@slrpnk.net to c/climate@slrpnk.net
12 comments fedilink hide all child comments
 

Archived copy of the article:

top 12 comments
sorted by: hot top controversial new old
[–] ProdigalFrog@slrpnk.net 11 points 3 weeks ago (2 children)

The meat industry is always trying to greenwash themselves somehow, they cannot be trusted.

With how intensely serious and rapid global warming is becoming, we really don't have time to try and make meat lower emissions, we need to move away from it now.

Though unfortunately expensive, impossible burgers and ground 'beef' are virtually indistinguishable from the real deal already, and IMHO taste better than real, and truly are a guilt-free-ish alternative that exists right now. I only hope demand increases so they can scale up even harder and bring prices down to the same cost as cheap beef.

[–] ptz@dubvee.org 9 points 3 weeks ago (1 children)

Though unfortunately expensive, impossible burgers and ground 'beef' are virtually indistinguishable from the real deal already

I'm probably up to, like, 90% vegetarian these days (it's been a long road lol). I can definitely tell the difference with Impossible/Beyond. But they're absolutely "good enough" for me. The good thing is they're still improving, so can only get better. But yeah, they're quite expensive (nearly twice the cost per pound of regular ground beef). I tend to wait until they're on sale, buy in bulk, and freeze them.

If I'm at a cookout or potluck and make burgers, I usually have to label the Beyond/Impossible ones or people react badly. If I'm making things like chili / tacos or sides like Hamburger Helper and such, people can't tell at all. The only giveaway is that they're in the vegetarian section of the table.

[–] ProdigalFrog@slrpnk.net 5 points 3 weeks ago (2 children)

I'm probably up to, like, 90% vegetarian these days (it's been a long road lol).

You're way ahead of me, I've been kinda stuck trying to find a good homemadd alternative to impossible, but it's been tough to find something that passes the good enough mark.

I notice the difference with Beyond meat as well, which has a slightly unpleasant aftertaste for me too. Overall just OK. Usually don't seek it out.

I'm surprised people at those cookouts can notice with impossible though. I haven't tried to grill them, so maybe that makes it more pronounced? But out of my airfryer, I genuinely cannot detect anything unmeaty about them, which blew my mind the first time I tried em.

I tend to get them as a treat since they're so much. I rarely see them on sale around here :/

[–] ptz@dubvee.org 5 points 3 weeks ago (1 children)

I'm surprised people at those cookouts can notice with impossible though.

Honestly, it might have been Beyond rather than Impossible. I don't often distinguish between them since I just buy whatever's on sale and throw it in the freezer. When I'm cooking for myself, either's fine, so I don't care which I grab.

I don't think I've ever air fried them, though, so that's something I may try. I should also start using a charcoal grill rather than propane. Would probably give them a better flavor.

[–] soliloquy@startrek.website 2 points 3 weeks ago* (last edited 3 weeks ago)

I should also start using a charcoal grill rather than propane. Would probably give them a better flavor.

We use charcoal and it's pretty darn good. We prefer to cook them until there's a 'crispy' texture on the outside, my SO doesn't enjoy softer textures and figured out a way to carefully cook them to have a bit of char. They feel even closer to beef like this to us.

I've also experimented with a griddle by smashing them thin too. Results were promising, I just haven't quite got it down yet though

I personally prefer the Impossible meat, it feels a lot more like beef than Beyond. Not to say Beyond isn't great too though

[–] ptz@dubvee.org 3 points 3 weeks ago (1 children)

Had to circle back to this comment:

I just air-fried two of the Impossible patties. OMG they're amazing that way. Thanks for recommending that. I would never have thought (even though I air fry all kinds of random stuff).

[–] ProdigalFrog@slrpnk.net 3 points 3 weeks ago (1 children)

Eyyy! Glad to hear it man :D

Were they more beefy and less noticeably not meat compared to the grill? Because if yes, then I'm starting to wonder if maybe beyond beef would be better in the air fryer too, since I only ever tried frying those in a cast iron pan.

[–] ptz@dubvee.org 3 points 3 weeks ago* (last edited 3 weeks ago)

I've only grilled them on propane (and rarely at that) but they always came out really dry (not sure if that was Impossible or Beyond as I don't really pay attention to the difference. Could also just be me failing at grilling xD).

These Impossbles from the air fryer were noticeably beefier tasting, juicier, and nice and crispy on the outside.

Would have to compare against a charcoal grill, but this is definitely better than propane grill or in the skillet on the stove.

[–] federalreverse@feddit.org 4 points 3 weeks ago* (last edited 3 weeks ago)

I know it's a bit of an ask because in terms of taste it's nowhere near an exact replacement for meat or cheese, but tofu is both cheap(ish) and healthy. Unless you have a soy allergy, do incorporate that rather than Impossible et al.s bleeding, complicated protein remixes powered by VC money. (I don't have a hardline stance against vegan meat replacements but when they are too pricey for you there's no reason to buy animal meat.)

[–] toxicbubble420 6 points 3 weeks ago (1 children)

i eat burgers, pizza, mac n cheez every week. been vegan 3 years. ignorance is bliss

[–] ptz@dubvee.org 5 points 3 weeks ago (1 children)

What vegan cheese would you recommend? I'm only 90% vegetarian, not vegan, but I'm lactose intolerant so have to buy non-dairy cheese. Many of my dishes end up being vegan because of that.

I used to use Daiya, but unless it's fully melted, the texture is all weird (and it's kind of glue-y). Then I switched to the Simple Truth (not sure if store brand or big brand) and it's been much better.

As a cheese lover who cannot eat it, I'm always on the lookout for the next next best thing.

[–] toxicbubble420 3 points 3 weeks ago

chao, miyoko, and violife are usually the best. I don't have a favorite yet, but making your own cheese is easy: soak cashews, grind them up, mix in seasonings & refrigerate. alternatively silken tofu or plant milk can be boiled to make cheese as well